Just add the ingredients in the order that your bread machine manufacture requires.

The original recipe called for Better for Bread Flour and gluten, neither of which we use. Lately I have been having Papa make it on manual, and then I shape and bake in LE CLOCHE. First, while the bread is rising, you soak the entire clay baker. Then allow it one more rise.

Bake in a COLD oven with the temperature at 450°F for about 1/2 hour. You can do a water or egg wash before you bake and once during baking. Take the cover of the cooker off, and let brown for about 10 minutes more, until you hear a HOLLOW sounding THUMP when you tap on the bread with your knuckles.

You can leave the buttermilk powder out if you are making a pareve recipe.